Carpe Diem Haiku Kai is the place to be if you like to write and share haiku, tanka or other Japanese poetry forms such as choka and kikobun. It’s a warmhearted family of haiku poets created by Chèvrefeuille, a Dutch haiku poet. Japanese poetry is the poetry of nature and it gives an impression of a moment as short as the sound of a pebble thrown into water. ++ ALL WORKS PUBLISHED ARE COPYRIGHTED AND THE RIGHTS BELONG TO THE AUTHORS ++ !!! Anonymous comments will be seen as SPAM !!!

Monday, April 17, 2017

Carpe Diem #1192 white sake (ziro zake)

Dear Haijin, visitors and travelers,

Welcome at a new episode of our Haiku Kai this month we are into the classical kigo for spring and today we have a nice classical kigo, but first this.

As you all maybe remember ... several days ago I asked you to submit haiku or tanka for our new exclusive CDHK E-book "furu ike ya" (old pond) themed frogs using that famous haiku by Basho "frogpond" for your inspiration. I am happy to see how many haiku and tanka I have been send by a lot of you. I even got haiku from participants from the past and from new participants ... so I am really glad that this new CDHK E-book is showing progress. If you love to have your "frog-haiku" or "frog-tanka" published in this new and exclusive CDHK E-book than you can still submit your haiku or tanka until April 23rd at 10 PM (CET). Please send your haiku or tanka to our e-mail-address carpediemhaikukai@gmail.com write "frog-haiku" in the subject line. I am looking forward to all of your beautiful submissions. Maybe you know someone around you who is new at haiku or tanka and maybe they want to participate too ... feel free to ask others to participate in this exclusive CDHK E-book.

Okay ... back to our episode of today. Today I have a nice classical kigo for you. This kigo can be used in winter and spring, because "white sake" is made in winter and drunk in spirng. Sake is Japan's most famous alcoholic drink I think, because its often served all over the world at Japanes restaurants and bars.

Sake ... let me tell you a little bit more about sake:

The earliest reference to the use of alcohol in Japan is recorded in the Book of Wei in the Records of the Three Kingdoms. This 3rd-century Chinese text speaks of the Japanese drinking and dancing. Alcoholic beverages are mentioned several times in the Kojiki, Japan's first written history, which was compiled in 712. The probable origin of true sake (which is made from rice, water, and kōji mold (Aspergillus oryzae)is placed in the Nara period (710–794). In the Heian period, sake was used for religious ceremonies, court festivals, and drinking games. Sake production was a government monopoly for a long time, but in the 10th century, temples and shrines began to brew sake, and they became the main centers of production for the next 500 years. The Tamon-in Diary, written by abbots of Tamon-in (temple) from 1478 to 1618, records many details of brewing in the temple. The diary shows that pasteurization and the process of adding ingredients to the main fermentation mash in three stages were established practices by that time..

Sake is traditionally drunk from small cups called choko or o-choko and poured into the choko from ceramic flasks called tokkuri. This is very common for hot sake, where the flask is heated in hot water and the small cups ensure that the sake does not get cold in the cup, but may also be used for chilled sake. Traditionally one does not pour one’s own drink, which is known as tejaku, but instead members of a party pour for each other, which is known as shaku.

Traditionally sake was brewed only in the winter. While it can now be brewed year-round, there is still seasonality associated with sake, particularly artisanal ones. The most visible symbol of this is the sugitama, a globe of cedar leaves traditionally hung outside a brewery when the new sake is brewed. The leaves start green, but turn brown over time, reflecting the maturation of the sake. These are now hung outside many restaurants serving sake. The new year's sake is called shinshu ("new sake"), and when initially released in late winter or early spring, many brewers have a celebration, known as kurabiraki (warehouse opening). Traditionally sake was best transported in the cool spring, to avoid spoilage in the summer heat.

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Dear Haijin, visitors and travelers,

Carpe Diem is the place to be if you like to write and share haiku (or another Japanese poetry form like e.g. tanka). It's a family of haiku loving poets.Japanese poetry is known as the impression of a short moment, say a heartbeat or an eye-blink, in which nature plays an important role.It's free to participate in Carpe Diem. By participating in Carpe Diem, you agree with the use of your work in the exclusive e-book series of Carpe Diem.Of course your work will be credited as Carpe Diem always does. However all the texts and works at Carpe Diem are copyrighted and the rights belong to the authors.

March 20th 2016

Chèvrefeuille, your host

PS. Of course it is possible that you don't want to have your work published in our exclusive series of CDHK e-books. Please let me know that by sending an e-mail to our e-mail address carpediemhaikukai@gmail.com